Hu Tieu

Name: Hu Tieu
Cook time: 130 min
Total time: 130 min
Yield: 5 servings
Cuisine: Vietnamese
Ingredients: 375g Pork Bones; 25g Dried Squid, rinsed; 400g Daikon Radish, small, peeled and halved; 1 large Yellow Onion, halved; 3.5 l Water; 20g Rock Sugar; 2 tsp Coarse Salt; 2 tbsp Fish Sauce; 300g Pork Loin; 200g Ground Pork; 150g Pork Liver, thinly sliced; 12 medium Shrimp, shell-on; 12 Quail Eggs, boiled and peeled; 2 tbsp Fish Sauce, for seasoning toppings; 1/2 tsp Sugar; 1/4 tsp White Pepper; 3 tbsp Neutral Oil; 6 cloves of Garlic, minced; 1/2 cups Fried Shallots; 600g Hu Tieu Rice Noodles, fresh; 300g Bean Sprouts; 1 bunch of Chinese Chives, cut into 3 cm pieces; 4 Scallions, thinly sliced; 1 bunch of Cilantro, chopped; 1 small head of Crisp Lettuce, shredded; 2 Limes, cut into wedges; 2 Thai Chilis, sliced

Hu Tieu is a clear, fragrant Vietnamese noodle soup built on a slowly simmered pork-and-squid broth, brightened with charred onion and daikon and finished with savory fish sauce and a touch of sweetness. Bowls are piled with tender sliced pork, seasoned ground-pork patties, shrimp and quail eggs, then topped with crisp herbs, bean sprouts and a squeeze of lime for a satisfying contrast of textures and flavors.

Hu Tieu is a clear, fragrant Vietnamese noodle soup built on a slowly simmered pork-and-squid broth, brightened with charred onion... Show more

Traditional Vietnamese Recipe

Health Grade

B+ · Healthy

Rating

4.0

Time

2 hrs

Price

4,66 €

Calories

629 kcal

nutritious

one pot

high protein

low carb

Method

Prep the broth

Rinse the Pork Bones and Dried Squid under cold water. Peel the Daikon Radish if needed, then halve it lengthwise; halve the Yellow Onion as well. If the squid is very stiff, snip it into a couple of pieces so it will release more flavor into the soup.

Simmer the broth

Put the cleaned bones and squid in a large stockpot, cover with Water, and bring it to a hard boil. Boil for 5 minutes to pull out the gray scum, then drain everything and rinse the pot. Return the bones and squid to the pot with fresh water, Rock Sugar, Coarse Salt, and the daikon and onion. Bring it back to a boil, lower to a gentle simmer, and cook for 90 minutes, skimming the surface now and then. Stir in Fish Sauce at the end and taste for a broth that is sweet, savory, and clean.

Season the toppings

While the broth simmers, keep the Pork Loin in one piece so it poaches evenly later. Mix the Ground Pork with a little fish sauce, the Sugar, and the White Pepper until sticky, then pinch it into small meatballs. Thinly slice the Pork Liver, and keep the Shrimp shell-on for now so it stays juicy in the broth. Leave the Quail Egg whole for serving, or halve it if you want.

Make garlic oil

Heat the Neutral Oil in a small skillet over medium-low. Add the Garlic and stir constantly for 2 to 3 minutes until it turns pale gold and smells sweet, not harsh. Take the pan off the heat and stir in the Fried Shallots, then set the garlic oil aside.

Poach the proteins

Bring the broth back to a gentle simmer. Slide in the pork loin and poach for 8 minutes, then lift it out and let it rest while you finish the rest. Add the meatballs and simmer for 3 minutes; add the shrimp and cook for 2 minutes more, just until pink and curled. Add the liver for the last 1 minute only, then remove it the moment the center loses its raw look. Slice the pork loin thinly against the grain before serving.

Blanch the noodles

Bring a separate pot of water to a boil. Loosen the Hu Tieu Rice Noodles with your fingers, then blanch them for 10 to 20 seconds until supple and glossy. If you want the Bean Sprouts and Chinese Chives a little softer, dunk them for just a few seconds in the same water, then drain everything very well.

Assemble the bowls

Divide the noodles among warm bowls and top them with the bean sprouts and chives. Add the sliced pork loin, ground pork, pork liver, shrimp, and quail eggs on top, then ladle in the hot broth. Scatter over the Scallion, Cilantro, and Crisp Lettuce, spoon on the garlic oil and fried shallots, and finish each bowl with Lime wedges and sliced Thai Chili at the table.